Ingredients
- 1 lemon, zested and juiced
- 2 tablespoon pine nuts
- 30 grams finely grated Parmesan cheese
- 1 tablespoon Gourmet Garden Garlic Cold Blended Paste , or freshly chopped garlic, Cold Blended Paste ,
- 1/2 tablespoon Gourmet Garden Lightly Dried Basil, Lightly Dried
- 80 mililiters olive oil
- 500 grams Fettuccine
- 600 grams turkey breast fillets, sliced
- 1 punnet cherry tomatoes, halved
- 1 large sprig of broccoli, cut into small florets
- Salt and black pepper
- Grated Parmesan Cheese, to serve
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
Preparation
- 1 Make a herb pesto by combining the lemon juice, zest, pine nuts, Parmesan, Gourmet Garden Garlic and Lightly Dried Basil in a food processor. Process to a paste, with the motor running slowly. Add oil to make a smooth, slightly oily pesto.
- 2 Cook fettuccine in a large saucepan of well salted water for about 11 minutes, until al dente. Drain and set aside. Blanch broccoli in a saucepan, drain and set aside.
- 3 In a non-stick pan, cook turkey breast until golden and cooked through and remove from pan.
- 4 Toss together the drained pasta, cooked turkey, broccoli, tomatoes and enough pesto to coat the pasta. Check seasoning adding extra salt and pepper if needed. Serve with extra Parmesan.
Citrus Roast Chicken Breast with Oregano Mushroom Fricassee
![Citrus Roast Chicken Breast with Oregano Mushroom Fricassee]()
Citrus Roast Chicken Breast with Oregano Mushroom Fricassee
Crispy Skin Barramundi with Roasted Peppers, Parsley and Chorizo
![Crispy Skin Barramundi with Roasted Peppers Parsley and Chorizo]()
